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Raspberry Custard Buns

Raspberry Custard Buns
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Raspberry Custard Buns combine fluffy, soft buns filled with creamy custard and fresh raspberries, offering a perfect balance of sweet and tangy flavors. This easy-to-make recipe uses simple ingredients and yields delicious, versatile buns perfect for breakfast, teatime, or dessert.

Ingredients

Scale

Dough

  • 3 ¼ cups All-Purpose Flour
  • 2 ¼ tsp Active Dry Yeast (1 packet)
  • 2 tbsp Granulated Sugar (for dough)
  • 1 cup Whole Milk (lukewarm)
  • 3 tbsp Unsalted Butter (softened)
  • 1 Egg
  • 1 tsp Salt

Custard Filling

  • 2 Egg Yolks
  • ½ cup Granulated Sugar (for custard)
  • 2 tbsp Cornstarch
  • 1 ½ cups Whole Milk (warm)
  • 1 tsp Vanilla Extract
  • 2 tbsp Unsalted Butter
  • Pinch of Salt

Raspberry Filling

  • 1 cup Fresh Raspberries (or thawed frozen)
  • 1 tsp Granulated Sugar (optional, for sweeter filling)

Instructions

  1. Prepare the Dough: Warm the milk until lukewarm, dissolve the yeast and 1 teaspoon of sugar in it, and let sit 5-10 minutes until frothy. Sift flour and salt in a large bowl. Add yeast mixture, softened butter, sugar, and one egg. Mix until combined. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 to 1.5 hours.
  2. Make the Custard Filling: Whisk egg yolks, sugar, cornstarch, and a pinch of salt in a saucepan. Gradually stir in warm milk. Cook over medium heat, stirring constantly, until thickened and coating the back of a spoon. Remove from heat and mix in vanilla extract and butter. Transfer the custard to a bowl, cover with plastic wrap touching the surface, and chill in the fridge.
  3. Prepare the Raspberry Filling: Wash and gently dry raspberries. Optionally toss with 1 teaspoon sugar and let sit 15 minutes to release juices and intensify flavor.
  4. Shape the Buns: Punch down risen dough and divide into 10-12 equal pieces. Flatten each piece into a round disc. Spoon custard onto the center, then place some raspberries on top. Pinch edges tightly to seal the filling inside, forming a smooth bun. Place seam side down on a lined baking tray and rest for 30 minutes.
  5. Bake to Perfection: Preheat oven to 350°F (175°C). Brush buns lightly with beaten egg for a glossy finish. Bake 18-22 minutes until golden brown. Remove and cool slightly before serving.

Notes

  • Use room temperature ingredients for better mixing and dough rise.
  • Don’t overfill buns to prevent leaking of custard and juices.
  • Seal buns properly by pinching seams to avoid spills.
  • Chill custard thoroughly before filling to ensure it is thick and easy to handle.
  • Allow dough to fully proof to keep buns soft and airy.

Nutrition

Keywords: Raspberry custard buns, sweet buns, homemade buns, custard filled buns, raspberry filling, baked dessert, teatime snack

Find it online: https://lillysplate.com/raspberry-custard-buns/